Chicago-Style Deep-Dish Pizza

Health score
38%
Chicago-Style Deep-Dish Pizza
45 min.
8
317kcal

Suggestions


Welcome to the world of Chicago-Style Deep-Dish Pizza, where every bite is a delightful experience! This iconic dish is not just a meal; it's a celebration of flavors and textures that will transport you straight to the Windy City. With its buttery, flaky crust that cradles a generous layer of savory toppings, this pizza is a feast for the senses.

Imagine sinking your teeth into a warm slice, where the rich tomato sauce mingles with the hearty turkey Italian sausage and earthy mushrooms, all topped with a sprinkle of fresh Parmesan and gooey mozzarella. Each ingredient is carefully selected to create a harmonious blend that satisfies both the palate and the soul.

Perfect for lunch, dinner, or any gathering, this recipe serves eight, making it an ideal choice for family meals or friendly get-togethers. In just 45 minutes, you can whip up this delicious dish, impressing your guests with your culinary skills while enjoying the comforting aroma wafting through your kitchen.

Whether you're a seasoned cook or a kitchen novice, this Chicago-Style Deep-Dish Pizza is a fun and rewarding project that promises to bring joy to your table. So roll up your sleeves, gather your ingredients, and get ready to indulge in a slice of pizza perfection!

Ingredients

  • 16 ounce tomato sauce canned
  • tablespoon cornmeal 
  • 2.3 teaspoons yeast dry
  • 0.3 teaspoon fennel seeds crushed
  • 13.5 ounces flour all-purpose divided
  •  garlic clove minced
  • 0.5 pound turkey sausage italian ( 2 links)
  • ounce mushrooms 
  • 1.5 teaspoons olive oil divided
  • cup onion finely chopped
  • teaspoon oregano dried
  • tablespoons parmesan fresh grated
  • ounces part-skim mozzarella cheese 
  • 0.3 teaspoon salt 
  • teaspoon sugar 
  • tablespoon tomato paste 
  • cup water (100° to 110°)

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • measuring cup

Directions

  1. To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 10 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
  2. Add 1 cup flour and salt to the yeast mixture, stirring with a whisk until well combined. Stir in 1 3/4 cups flour, stirring until a dough forms. Turn dough out onto a lightly floured surface. Knead the dough until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes.
  4. Preheat oven to 37
  5. To prepare topping, heat a large nonstick skillet over medium-high heat.
  6. Remove casings from sausage. Coat pan with cooking spray.
  7. Add sausage and onion; cook for 5 minutes or until sausage is browned, stirring to crumble.
  8. Drain; set sausage mixture aside.
  9. Return pan to medium-high heat.
  10. Add mushrooms; cook 5 minutes or until moisture evaporates, stirring frequently.
  11. Remove mushrooms from pan, and set aside.
  12. Return pan to medium heat; add 1 teaspoon olive oil.
  13. Add garlic; cook 30 seconds or until lightly browned, stirring constantly.
  14. Add tomato paste; cook 1 minute, stirring frequently. Stir in oregano, fennel, and tomato sauce; simmer for 5 minutes or until sauce mixture is slightly thickened.
  15. Coat a 12-inch cast-iron skillet with remaining 1/2 teaspoon oil, and sprinkle cornmeal over oil.
  16. Place dough in skillet, gently stretching edges to evenly coat bottom and sides of pan.
  17. Sprinkle mozzarella evenly over the bottom of dough; top evenly with sausage mixture and mushrooms. Top mushrooms with sauce mixture; sprinkle Parmesan over sauce.
  18. Bake at 375 for 40 minutes or until crust browns and topping is bubbly.
  19. Let pizza stand 10 minutes before serving.

Nutrition Facts

Calories317kcal
Protein20.57%
Fat20.62%
Carbs58.81%

Properties

Glycemic Index
53.07
Glycemic Load
29.15
Inflammation Score
-8
Nutrition Score
17.799130315366%

Flavonoids

Isorhamnetin
1mg
Kaempferol
0.13mg
Myricetin
0.02mg
Quercetin
4.08mg

Nutrients percent of daily need

Calories:317.07kcal
15.85%
Fat:7.31g
11.24%
Saturated Fat:3.21g
20.09%
Carbohydrates:46.88g
15.63%
Net Carbohydrates:43.27g
15.74%
Sugar:5.46g
6.06%
Cholesterol:27.22mg
9.07%
Sodium:755.49mg
32.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.4g
32.79%
Selenium:28.84µg
41.21%
Vitamin B1:0.55mg
36.62%
Iron:5.96mg
33.12%
Vitamin B2:0.54mg
31.85%
Folate:126.98µg
31.75%
Vitamin B3:5.96mg
29.82%
Phosphorus:252.76mg
25.28%
Manganese:0.5mg
24.96%
Calcium:188.65mg
18.87%
Vitamin C:15.47mg
18.76%
Vitamin B6:0.29mg
14.67%
Copper:0.29mg
14.65%
Fiber:3.61g
14.44%
Potassium:452.23mg
12.92%
Zinc:1.91mg
12.76%
Vitamin B5:1.22mg
12.17%
Magnesium:39.44mg
9.86%
Vitamin A:416.66IU
8.33%
Vitamin E:1.12mg
7.5%
Vitamin B12:0.29µg
4.9%
Vitamin K:4.37µg
4.17%
Source:My Recipes
30 min.
6
191kcal
45 min.
4
269kcal
10 min.
3
1497kcal
60 min.
32
88kcal
90 min.
8
630kcal
45 min.
24
109kcal